I need a good recipe for champurrado (a mexican chocolate drink) with enough servings for 35? - latin dessert recipes
I'll also need a good and easy (easy, the key word) dessert recipe from Mexico for my class project. This should be a dessert recipe from Latin America or a recipe for candy. I am doing enough for my class (30 students + 1teacher), so I needed a recipe that I do not guess ratios for appropriate action. You do not want to spend too much money.
Saturday, January 16, 2010
Latin Dessert Recipes I Need A Good Recipe For Champurrado (a Mexican Chocolate Drink) With Enough Servings For 35?
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Champurrado
INGREDIENTS
1 / 2 cup fresh masa (corn dough) or 1 / 2 cup masa flour (masa harina) mixed with warm water 1 / 4 cup mixed
2 1 / 4 cups milk
1 1 / 2 cups water
Mexican chocolate 1 Disco
3 tablespoons brown sugar, chopped or 1 / 3 cup brown sugar plus 2 tablespoons molasses tea
1 / 4 c. Teaspoon anise (optional)
NOTES
Put the water and soil in a mixer glass and stir smooth. Transfer to a medium saucepan.
Add milk, chocolate, brown sugar (or sugar, molasses combination) and anise, just in case. Bring mixture to boil, stirring with a whisk or blender until the chocolate and sugar is melted and mixed well. Strain the mixture through a sieve medium (Serve optional) and hot in cups.
4.5 is for 35, You do the math! Hope this helps:)
Maybe you could make some pudding? just buy a package or to meet two. or perhaps you could make a tres leches cake.
This is the recipe that I found you to repeat as often as necessary, it also has a little story ....
If the Mexicans to be? I have a great recipe for cheese from Venezuela ...
1 can of condensed milk, sweetened
1 cup milk
4 eggs
2 tablespoons rum (vanilla, rum, if you want)
3 / 4 cup sugar
Sugar 1 / 4 cup
Flan Mold
Mix in a blender (or hand), the eggs one by one, milk, condensed milk and rum mil
Over medium heat, melt the sugar and water until thick and light brown (to) to a syrup. Inner shell mussels with creamy honey. Pour the liquid into the mold. Bake at 350 degrees for 1 hour or until done (cooking flavor with a toothpick), if they are arranged in a bowl. Pour the syrup over the cheese, then refrigerate. Serve cold.
Grandmothers Champurrado Rosales
22 1 / 2 cup water, divided
15 x cinnamon sticks
Or 15 x Ibarra Mexican chocolate grandmother
5 cups instant masa flour
7 1 / 2 cup water
7 1 / 2 condensed milk - (14 ounces) * see note
7 1 / 2 cup whole milk
1 7 / 8 cup sugar (optional)
Method:
* Note:
This recipe calls for condensed milk, but vary the ingredients to make the drink cold, thick, thin or soft.
Heat 2 cups water and cinnamon sticks together in a saucepan over medium heat until the bread is soft, 10 minutes, when the water boils, add the chocolate, then add the cinnamon in the liquid.
Whisk the masa flour into 1 cup of water, making sure that it is free of lumps. Add the mixture to the batter into the chocolate mixture. Beat well until the chocolate has dissolved. Add condensed milk and whole milk and mix. Stir until the dough, chocolate and milk are well combined and the liquid is thick. Add water if necessary.
Remove cinnamonand serve in small cups. (Note: Champurrado thick as it cools. Thin with more water and heat to serve.) Garnish with cinnamon sticks and serve with fresh bread for dipping.
Tortilla Flats
2 tablespoons sugar
1 teaspoon cinnamon
1 x tortilla flour see *
Veg. Oil (for frying)
TBL 1 tablespoon butter, melted
1 tablespoon vanilla ice cream, strawberries and cream, or sliced fresh peaches, sliced
1 tablespoon toasted almonds
* Note: The corn tortillas can not be replaced because they have the structure of the fried dough.
Mix sugar and cinnamon and set aside. Heat the oil in a frying pan and fry the tortillas until golden brown on both sides and inflated. Drain on absorbent paper. Brush tortilla with a smear of melted butter, sugar and cinnamon.
Garnish with whipped cream and decorate with fruit and nuts.
1 implies.
Grandmothers Champurrado Rosales
22 1 / 2 cup water, divided
15 x cinnamon sticks
Or 15 x Ibarra Mexican chocolate grandmother
5 cups instant masa flour
7 1 / 2 cup water
7 1 / 2 condensed milk - (14 ounces) * see note
7 1 / 2 cup whole milk
1 7 / 8 cup sugar (optional)
Method:
* Note:
This recipe calls for condensed milk, but vary the ingredients to make the drink cold, thick, thin or soft.
Heat 2 cups water and cinnamon sticks together in a saucepan over medium heat until the bread is soft, 10 minutes, when the water boils, add the chocolate, then add the cinnamon in the liquid.
Whisk the masa flour into 1 cup of water, making sure that it is free of lumps. Add the mixture to the batter into the chocolate mixture. Beat well until the chocolate has dissolved. Add condensed milk and whole milk and mix. Stir until the dough, chocolate and milk are well combined and the liquid is thick. Add water if necessary.
Remove cinnamonand serve in small cups. (Note: Champurrado thick as it cools. Thin with more water and heat to serve.) Garnish with cinnamon sticks and serve with fresh bread for dipping.
Tortilla Flats
2 tablespoons sugar
1 teaspoon cinnamon
1 x tortilla flour see *
Veg. Oil (for frying)
TBL 1 tablespoon butter, melted
1 tablespoon vanilla ice cream, strawberries and cream, or sliced fresh peaches, sliced
1 tablespoon toasted almonds
* Note: The corn tortillas can not be replaced because they have the structure of the fried dough.
Mix sugar and cinnamon and set aside. Heat the oil in a frying pan and fry the tortillas until golden brown on both sides and inflated. Drain on absorbent paper. Brush tortilla with a smear of melted butter, sugar and cinnamon.
Garnish with whipped cream and decorate with fruit and nuts.
1 implies.
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